Nigella Lawson is all kinds of gorgeous and if I didn’t know better, I’d say that her diet of copious amounts of butter and chocolate has to be good. I mean, look at her! I love watching her cook; that woman has got a certain money-can’t-buy magic about her that makes her pretty darn irresistible. I’m the type who
is lazy loves easy recipes, so I had to try my hand at her old-fashioned chocolate cake, which she all but blitzes in her food processor and pours into baking tins. Of course, she does none of the washing up and as someone commented on Youtube, ‘while she’s waiting for a chocolate cake to bake she dives into a box of chocolates’.
I didn’t quite feel like the whole ‘baking in two tins, stacking and frosting’ though. Instead, I wanted to enjoy a cupcake I could dig my teeth in whilst get frosting all over my nose. The thing about cupcakes is I don’t like frosting that’s so sweet it makes my teeth shudder, so I stuck to her original recipe for the cake (barring a few changes in instructions) and I just used a microwave-safe bowl to make the frosting instead of having to wash the food processor again. Also, I changed the amount of sugar in the frosting. After all, good dark chocolate stands alone just fine – no need to give your dentist (and GP!) nightmares.
For those who own food processors, we need to have a toast as to how lucky we are. And then you are to remove them from whatever cupboard you’ve hidden them in and make these. For those who don’t, get your beater out and cream that butter. The rest of the ingredients is a matter of mixing them in. For those without a beater, grab a wooden spoon and a muscly man and put him to work, failing which you will put in the elbow grease yourself, because chocolate cupcakes are well-worth it. So say me and Nigella (I think)!
Old-Fashioned Chocolate Cupcakes
Adapted from Nigella Lawson’s old-fashioned chocolate cake recipe
- 1 1/2 cups plain flour
- 160 g unsalted butter, softened
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla essence
- 2/3 cup sour cream
- 1/3 cup cocoa powder
- 2 eggs
- Preheat oven to 175 degrees Celsius. Line a 12-hole muffin tin with cupcake liners.
- Cream butter, sugar and vanilla essence in the food processor until fluffy.
- Add in sour cream, cocoa powder and eggs and mix well. Don’t forget to scrape down the sides of the food processor with a spatula.
- Pour in flour, baking powder and baking soda and pulse until well-combined.
- Divide evenly into cupcake liners (about 3/4 full). Slam the muffin tin on your kitchen bench several times to get rid of air pockets.
- Bake for 15 to 20 minutes and test with skewer, which should emerge clean.
- Remove from oven and let cool completely in tin.
- 170 g dark chocolate
- 90 g unsalted butter, chopped into cubes
- 1 tbsp golden syrup
- 1 tsp vanilla essence
- 1/2 cup sour cream
- 1/3 cup icing sugar
- Melt the dark chocolate carefully in the microwave (about 2 minutes on 50% power), stirring halfway through heating time.
- Stir in the butter cubes until melted.
- Add in the golden syrup, vanilla essence and sour cream and combine.
- Sift in the icing sugar and mix well.
- Frost the cupcakes and lick the bowl!